Cut fillets into bite sized chunks. Cook onion, celery and garlic butter until soft but not brown. Add fish stock, water, tomatoes and herbs. Bring to a boil and simmer for 10 minutes. Add seafood and simmer for 10 minutes longer. Season with salt and pepper. Serve.

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Wine pairings with this dish are fun because it's such a tasty recipe. The Sauvie B's and Chenin Blancs tend to pair best. For example, the Chenin Blanc from 22 Hundred Cellars in Paso Robles works well as a wine pairing here because it seems to compliment the salt with just the right amount of sweetness from quince notes. Winemakers often think of Chenin Blanc being a noble white grape compared to Chardonnay, and I'd say if you find a good one, they're right. At last year's Aspen Food&Wine festival, my favorite wine from the entire weekend was a Reserve Chenin Blanc from South Africa. It has a nice, rich mouth feel but not from "butteriness". The 22 Hundred Cellars Chenin was barrel aged in French oak, and was stirred every two weeks to give it that creamy texture.